General Information
| Payroll Title | FOOD SVC MGR | Title Code | 005444 | Grade/Step | 06 | Working Title | Culinary Operations Manager |
|---|---|---|---|---|---|---|---|
| Department Name | Dining Services | Supervisor | Lanette D Dickerson | Department Head | Andrew S Plumley |
Payroll Title of those supervised
| Title Code | Description | FTE |
|---|---|---|
| 5524 | COOK AST | .92 |
| 5523 | COOK | 1 |
| 5521 | COOK PRN | 1 |
| 5651 | FOOD SVC WORKER SR | 1.84 |
Special Requirements and Conditions
| Critical Position |
| Valid Driver License |
| Overtime |
| Travel |
| Other (provide description - max. 300 characters) |
| Other (description) |
|---|
| Must be able to be Serve-Safe Certified |
Level of Supervision Received
| General Direction |
Items Used
| Pick-up truck, Box truck with lift gates, van, GEM carts, etc |
| Kitchen equipment generally found in large commercial and retail kitchens, cash registers, printers, readers, PC's, etc |
Position Purpose
| Under the general direction of the Executive Chef, the Culinary Operations Manager (COM) is responsible for providing operational oversight to the operations production team in assigned locations. The COM will coordinate assigned personnel, student staff, procurement, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for culinary operations. The COM will supervise and direct the activities of career, limited, and student staff including hiring, training, supervising, evaluating performance, recommending reclassifications, initiating disciplinary actions and resolving complaints. The Culinary Operations Manager models excellent leadership skills and creates a welcoming environment for staff and customers. |
Essential Functions
| Essential Function | % Time |
|---|---|
| MENU AND RECIPE DEVELOPMENT | 25 |
| Ensures that all production menu items have a corresponding recipe that is accurate. Reports any adjustments immediately to the Food Pro Team and Executive Chef for Residential Culinary Operations to resolve issues promptly. Collaborates with the Executive Chef for Residential Culinary Operations and the Senior Management team to research, develop, and implement all menu items, corresponding recipes and production methodologies. Conducts focus groups and preview tastings for any and all new menu items to gain feedback. Collaborates with the Executive Chef for Residential Culinary Operations to create and produce diverse, cost effective, and current on-trend menus for all areas, incorporating the highest quality foods at the lowest possible cost. Collaborates with the management team to develop policies and procedures relating to more efficient standards for procuring, storing, issuing, preparing and serving of menu items within Dining Services. Works closely with the Executive Chef and General Manager to source and evaluate all food and non-food products and provides recommendations for final selection of items. Demonstrates a high level of food knowledge with strong production and organizational skills. Ensures all recipes are tasted for proper flavor profile and texture, and to verify that the recipe was properly executed. Takes initiative to stay abreast of trends and techniques and to maintain and enhance culinary skills by attending educational meetings, conferences, food shows, etc.. Reads professional publications on culinary and food service management to support continuous learning. Analyzes emergency situations, such as staffing issues, product shortages, equipment failures, etc., and provides timely resolutions. |
|
| TRAINING AND DEVELOPMENT | 25 |
| Oversees the on-going training and development of all culinary and student staff to ensure employees have the skills and information to successfully complete their jobs, while providing the optimum level of customer service. Supervises production personnel throughout daily production and ensures that safety and sanitation standards are being met in food handling and equipment usage. Models and enforces clean and well-organized work stations which provide quality product and operate with efficiency. Coordinates, plans, and delivers regular training in Standard Operating Procedures (SOP's), customer service, and food safety, ensuring that all department safety goals and programs are communicated and practiced. Collaborates with the management team to organize offsite benchmarking for the culinary team to ensure that they develop skills and remain current with the latest culinary trends. Creates all culinary career schedules and adjusts and maintains those within the department scheduling system. Communicates all career culinary staffing changes to the General Manager and Executive Chef and ensures proper documentation and notifications, per policy. Works closely with the Senior Food Service Manager and Executive Chef to identify potential time and attendance issues and ensures that schedules are posted, per the AFSCME Union Contract. |
|
| SUPERVISION OF FOOD PRODUCTION | 20 |
| Ensures that all direct reports are on time, in uniform, and performing job duties, as required and per set standards. Responsible for supervising, directing, and training career, limited, and student staff in the daily food preparation and production support activities for multiple work stations and units. Activities include, but are not limited to, combining and finishing ingredients, preparation of specialty menu items, and standardized menu items. Pre-preps for components of menu items for multiple work stations, combining components or finishing preparation of menu items for multiple work stations within all assigned areas. Supervises, trains, and directs staff in performing preparation, cooking, and baking functions following simple to complex standardized recipes, portion guidelines, production guidelines, production requirements, and quality standards to produce and present assigned menu items in a restaurant style, including proper garnish, by the required deadline. Supervises, trains, and directs staff in the safe handling of all food items from receiving, production, storage, transport, and service according to departmental Standard Operating Procedures (SOP's), Serve-Safe Procedures, and Hazard Analysis Critical Control Point (HACCP) guidelines. Ensures that direct reports are training, monitoring, and requiring compliance of staff, including but not limited to, Standard Operating Procedures (SOP's) and HACCP guidelines in the safe handling of all food items from receiving, production, holding, storage, transport, and service. Records shifts of any direct reports that call in unable to work and coordinates replacements with Executive Chef for Residential Culinary Operations and the Senior Food Service Manager. Trains, monitors, and requires direct reports to accurately complete daily production reports. Ensures that direct reports are training and monitoring the staff in correctly completing the required daily production reports, including but not limited to, daily service records, thermometer calibration logs, sanitation inspection checklists, and temperature logs. Ensures that staff have all products necessary to complete daily operational production within required time constraints and notifies management and culinary staff of any shortages or substitutions in a timely manner. Conducts daily production meetings with the culinary staff to review production requirements, recipes, and safety goals. |
|
| FOOD PROCUREMENT AND INVENTORY CONTROL | 10 |
| Responsible for coordinating all food, materials, and equipment for daily culinary operations in assigned areas including, but not limited to, overseeing the ordering, receiving, storing, issuing, production, service, and transportation of all daily food items in assigned locations. Determines appropriate levels of stock, oversees inventory counts, and tracks shrinkage. Monitors the receiving of all items, to and from production, and records in the required logs. Audits logs daily for compliance and takes corrective action when necessary. Responsible for coordinating all information generated from Food Pro for assigned production areas including, but not limited to, verifying the accuracy of forecasted menu items and counts prior to the weekly Food Pro run, reviewing the weekly production run and corresponding recipes to ensure accuracy in quantities and instructions. Verifies all projected orders using Food Proâs ordering system, for all assigned areas, prior to placement to ensure proper products, quality and quantities. Reviews and analyzes all weekly reports and weekly inventories from Food Pro and reports any changes or discrepancies in the inventories to the Food Pro Coordinator and the Executive Chef. Ensures the accurate daily input and completion of service records into Food Pro. Ensures that direct reports enforce proper receiving and storage procedures by comparing deliveries to the receiving log and evaluating merchandise to guarantee that it meets the established quality standards. Ensures that all products are purchased according to University regulations and bid contracts by purchasing from specified vendors and utilizing approved purchasing procedures. Ensures that all storage areas are in compliance with Standard Operating Procedures (SOP's) by enforcing proper key and access controls, requiring all storage areas to be secured, and conducting weekly food inspections at all assigned locations. Conducts weekly and/or monthly inventory with the Storekeepers and audits at least 10% from each category to ensure accuracy, according to the required policies and procedures. Continually works to streamline and improve systems, security and storage. Ensures that all Food Pro equipment and systems are being properly used and immediately reports any problems to the Dining Systems Office and the Executive Chef for Residential Culinary Operations. |
|
| PERSONNEL MANAGEMENT | 10 |
| Reviews the staffing tables and operational needs of assigned areas to determine the appropriate staffing levels needed for assigned operations, and coordinates with the Executive Chef for Residential Culinary Operations and the Senior Food Service Manager. Monitors staff schedules for all assigned staff and requires schedules to be posted in advance, per Union Contract. Ensures proper posting of open positions and adheres to department seniority policies. Ensures that overtime is coordinated, per the Union Contract. Coordinates personnel actions and staff scheduling changes for all assigned staff with the Executive Chef for Residential Culinary Operations. Participates in the recruiting, interviewing, and selection process for all staff recruitments in the assigned area. Requires direct reports to follow all UCR and HDRS Personnel Policies and Procedures. Coordinates staff overtime with the Executive Chef for Residential Culinary Operations and the Senior Food Service Manager. Reviews time reports daily to identify potential time and attendance problems and addresses them through appropriate counseling or disciplinary processes. Conducts performance evaluations on all direct reports and reviews all performance evaluations prepared by direct reports to ensure accuracy and timely completion. Recommends merit increases, reclassifications, discipline and corrective actions for all assigned staff. Recognizes and appropriately deals with sensitive or confidential information or situations. Maintains strict confidentiality, through the chain of command, in personnel and departmental matters. Addresses all employees, faculty, students, staff, and customers in a respectful, dignified, and professional manner at all times. Ensure that all employees, staff, and student workers treat each other with dignity, respect, and professionalism at all times. Refrains from, and discourages, any form of gossip and immediately addresses any issues of misconduct. Maintains a professional relationship with subordinate staff and student employees. Adheres to all University Policies and Procedures and Labor Agreements as they pertain to employees. Maintains effective communication with staff through regular staff meetings and posted notices to ensure staff awareness of department policies, procedures, and programs. |
|
| FACILITIES MANAGEMENT AND FINANCIAL CONTROLS | 10 |
| Ensures that all assigned staff maintain exemplary levels of safety and sanitation and oversees food preparation for all restaurant platforms. Reviews pest control status with the management team and initiates action, as necessary. Responsible for the maintenance and daily inspection of equipment and machinery to ensure safety and sanitation standards are met. Maintains equipment inventory, recommends equipment purchases and par levels to the General Manager and Executive Chef. Coordinates with the Executive Chef to create a cleaning checklist for BOH, to include Department SOPâs for proper cleaning of equipment, thus ensuring that all service platforms are cleaned and sanitized daily, at the end of each shift. Audits pre-cost and post-cost reports to ensure proper food cost controls and conducts daily audits of all culinary operations reports. Monitors labor levels to ensure that costs meet the budget requirements, auditing overtime and implementing remedial actions, when necessary. Maintains fiscal controls, within approved budget, and participates in the planning of the annual budget. Ensures proper preparation of appropriate financial reports by maintaining accurate records and files. Ensures that data from all information systems is properly stored and secured for future retrieval. |
|
Minimum Requirements
| Minimum Requirement | Display Ranking |
|---|---|
| 1 | |
| College degree, preferably in Food Service Management, Hospitality or Culinary Arts, and two (2) years experience in a high volume culinary operation supervisory role; or an equivalent combination of education and experience. | |
| 2 | |
| Experience in planning, organizing, and coordinating the work of a diverse culinary staff to accomplish daily operational goals in multiple locations, in a timely manner. | |
| 3 | |
| Knowledge of culinary production management principles and food production, including sanitation and safety standards, cost control and expense analysis, and food specification and procurement. Knowledge of current food trends and their implementation methods within a large multi-unit facility. | |
| 4 | |
| Skills in supervising a food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service. | |
| 5 | |
| Experience in directing, organizing, and prioritizing workload to meet required deadlines and departmental objectives. Experience in people management including hiring, training, evaluating, directing, disciplining, and complaint resolution. | |
| 6 | |
| Superior English speaking and writing skills and the ability to express ideas and programs clearly and concisely to a diverse team. Ability to create written documentation, manuals, and written protocols using correct spelling, grammar and punctuation | |
| 7 | |
| Experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer. Skill in identifying and understanding the customer's perspective and maintaining a commitment to excellence in customer service. | |
| 8 | |
| Ability to work effectively as an individual and as a team member, and to interact with departmental staff, the campus community, and with diverse campus groups and organizations. | |
| 9 | |
| Demonstrated skill with inventory control functions, including experience in physical inventory counts, receiving, and materials storage. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts. | |
| 10 | |
| Knowledge of menu management systems which utilize financial and food service software and general software, such as Microsoft Word and Excel. Ability to create spreadsheets and edit documents in word processing applications using moderately advanced features. | |
Preferred Qualifications
| Preferred Qualification | Display Ranking |
|---|---|
| 1 | |
| Experience working at a UC campus or within a college or university environment. | |
| 2 | |
| Experience working in a Union environment. Knowledge of federal employment and labor regulations. | |
| 3 | |
| Experience working with Food Pro menu management systems. | |
| 4 | |
| Skill in communicating orally and in written format in Spanish. | |
| Posted Position Purpose |
|---|
| **Please note the hiring range for this position is $36,500-$55,661 annually.**
Under the general direction of the Executive Chef, the Culinary Operations Manager (COM) is responsible for providing operational oversight to the operations production team in assigned locations. The COM will coordinate assigned personnel, student staff, procurement, production, product transport, recipe compliance and documentation, food cost controls, and safety and sanitation for culinary operations. The COM will supervise and direct the activities of career, limited, and student staff including hiring, training, supervising, evaluating performance, recommending reclassifications, initiating disciplinary actions and resolving complaints.
The Culinary Operations Manager models excellent leadership skills and creates a welcoming environment for staff and customers.
|
| Posted Minimum Requirements |
| College degree, preferably in Food Service Management, Hospitality or Culinary Arts, and two (2) years experience in a high volume culinary operation supervisory role; or an equivalent combination of education and experience. Experience in planning, organizing, and coordinating the work of a diverse culinary staff to accomplish daily operational goals in multiple locations, in a timely manner. Knowledge of culinary production management principles and food production, including sanitation and safety standards, cost control and expense analysis, and food specification and procurement. Knowledge of current food trends and their implementation methods within a large multi-unit facility. Skills in supervising a food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service. Experience in directing, organizing, and prioritizing workload to meet required deadlines and departmental objectives. Experience in people management including hiring, training, evaluating, directing, disciplining, and complaint resolution. Superior English speaking and writing skills and the ability to express ideas and programs clearly and concisely to a diverse team. Ability to create written documentation, manuals, and written protocols using correct spelling, grammar and punctuation Experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer. Skill in identifying and understanding the customer's perspective and maintaining a commitment to excellence in customer service. Ability to work effectively as an individual and as a team member, and to interact with departmental staff, the campus community, and with diverse campus groups and organizations. Demonstrated skill with inventory control functions, including experience in physical inventory counts, receiving, and materials storage. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts. Knowledge of menu management systems which utilize financial and food service software and general software, such as Microsoft Word and Excel. Ability to create spreadsheets and edit documents in word processing applications using moderately advanced features. |
| Posted Preferred Qualifications |
| Experience working at a UC campus or within a college or university environment. Experience working in a Union environment. Knowledge of federal employment and labor regulations. Experience working with Food Pro menu management systems. Skill in communicating orally and in written format in Spanish. |